Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi

Scientia Horticulturae

Volumn 171, Issue , 2014, Pages 71-77

  Barman, Kalyan ^a   Siddiqui, Md Wasim ^a   Patel, V B ^a   Prasad, Muneshwar ^a  

^a BIHAR AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antioxidant capacity; Bioactive compound; Litchi; Nitric oxide; Pericarp browning; Shelf life

Indexed keywords

ANTIOXIDANT; BIOACTIVITY; COMMERCIAL SPECIES; COMMERCIALIZATION; FRUIT; NITRIC OXIDE; PHENOLIC COMPOUND; RIPENING;

EID: 84898791036     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2014.03.036     Document Type: Article

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